This Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano has all the flavors of summer! And this delicious low-carb breakfast casserole is also Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

This tasty Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano is a recipe I created back in 2010 when I was just making something to eat, and then it turned out so well I decided to make it again and take photos for the blog. It was inspired by one of those big plastic containers of cherry tomatoes from Costco, and my habit of buying those big containers regularly is one of the reasons I’ve kept making this so often through the years.

It seems I can rarely manage to use all the tomatoes before they start to shrivel, and when I was thinking about what to do with slightly-shriveled cherry tomatoes I hit on the idea of roasting them for a breakfast casserole. There was a green bell pepper in the fridge that was begging to go into this, and adding some dried oregano and feta cheese gave it a bit of Greek flavor. I’ve made a lot of low-carb breakfast casseroles through the years, I think this combination is definitely a winner, and I’m happy it’s finally getting better photos so people are more inspired to make it.

If anyone is wondering why I’m making breakfast casserole when it’s 90 degrees in the shade, I cooked it in my Oster Toaster Oven! Cut the green pepper into short strips, brush baking dish with olive oil, then sprinkle with oregano and roast in a 375F/190C oven for about 10 minutes. Then add the cut tomatoes, and stir to distribute. Roast about 15 minutes more, or until the tomatoes are starting to look a bit shriveled like this.

Sprinkle crumbled Feta cheese over the roasted tomatoes and bell pepper. Pour over the beaten egg that’s seasoned with Spike Seasoning, salt, and fresh ground black pepper. (I always stir this a little to get the ingredients well-distributed in the egg.)

Bake the casserole about 30-35 minutes (or a bit less if you use a shallower dish than I did), or until the top is lightly browned and eggs are set. (It will puff up a bit like this when it first comes out of the oven, but it settles down after it cools for a few minutes.)

Serve Roasted Green Pepper and Tomato Breakfast Casserole hot; this is good with a little sour cream to add at the table if you’re a sour cream fan.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Green Pepper and Tomato Breakfast Casserole is a good breakfast dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. For Keto, use less tomatoes if you prefer, since they have the most carbs.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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HiYour SBD breakfast recipes look amazing! I just have a couple questions. I do shift work and I'm employed full time. If precooked the egg recipes, how long would the last in the refrigerator? My plan is to cut some up each time I'm working when I need breakfast. Also, I'm not a huge fan of feta, can you recommend any other cheese that may be nice in these recipes? thank you so much

Egg casseroles will last at least a week in the fridge. You can even cut them into serving-size pieces and keep in individual containers; then just pull one out and microwave each morning. Any type of low-fat cheese will work; I use low-fat grated mozzarella quite a bit.